Fluffy Scrambled Eggs with Crispy Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Scrambled Eggs with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Crispy Roasted Vegetables

Enjoy a protein-packed dish featuring light and airy scrambled eggs mingled with a colorful medley of roasted vegetables. This meal combines creamy eggs, melty cheddar, and the sweet crunch of bell peppers and zucchini for a satisfying balance of textures and flavors that can easily transition from breakfast to dinner.

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NUTRITION

356kcal
Protein
21.2g
Fat
19.6g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 egg whites

1 oz cheddar cheese

1 medium red bell pepper

1 medium zucchini

1 small red onion

1 tsp olive oil

1/2 tsp dried oregano

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, dried oregano, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly crispy on the edges. Stir once halfway through for even roasting.

  • 4

    While the vegetables are roasting, crack the eggs into a bowl, add the egg whites, and whisk until completely combined. Season with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir continuously to achieve a fluffy, curd-like texture.

  • 6

    Just before the eggs finish cooking, sprinkle the cheddar cheese over them and allow it to melt softly into the scramble.

  • 7

    Plate your creamy scrambled eggs and top with a generous serving of the crispy roasted vegetables. Serve immediately and enjoy!

Fluffy Scrambled Eggs with Crispy Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Scrambled Eggs with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Crispy Roasted Vegetables

Enjoy a protein-packed dish featuring light and airy scrambled eggs mingled with a colorful medley of roasted vegetables. This meal combines creamy eggs, melty cheddar, and the sweet crunch of bell peppers and zucchini for a satisfying balance of textures and flavors that can easily transition from breakfast to dinner.

NUTRITION

356kcal
Protein
21.2g
Fat
19.6g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 egg whites

1 oz cheddar cheese

1 medium red bell pepper

1 medium zucchini

1 small red onion

1 tsp olive oil

1/2 tsp dried oregano

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, dried oregano, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly crispy on the edges. Stir once halfway through for even roasting.

  • 4

    While the vegetables are roasting, crack the eggs into a bowl, add the egg whites, and whisk until completely combined. Season with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir continuously to achieve a fluffy, curd-like texture.

  • 6

    Just before the eggs finish cooking, sprinkle the cheddar cheese over them and allow it to melt softly into the scramble.

  • 7

    Plate your creamy scrambled eggs and top with a generous serving of the crispy roasted vegetables. Serve immediately and enjoy!